Word to the wise: this is a great way to use leftover ingredients.
I’ve been making eggs every morning for the past week. They’ve been quite yummy–onion, red and green bell pepper, a little salt and pepper–but I wanted something different this morning.
Meanwhile, Brent wanted two plain eggs (scrambled, his favorite) and there were only three eggs left in our refrigerator. So I made Brent his eggs, and then looked around for something to add to my single egg that would give it substance.
What can I say? I’m a hearty breakfast on the weekends kind of girl. 😉
I grabbed a sweet potato, some leftover bell peppers and onion, the egg and some olive oil.
Don’t worry, I didn’t try to use that entire sweet potato. Here are the actual measurements of those ingredients I ended up using:
2/3 cup sweet potato diced
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup onion diced
1/2 tablespoon olive oil
Step 1: Heat the olive oil over medium-high, then toss in sweet potato and onion. Sauté until the sweet potatoes are just a little soft (about 3-5 minutes, I think; I actually walked away to put on laundry and then tasted one little piece of sweet potato).
Step 2: Mix in the bell peppers. Cook for 2 to 3 minutes. This will get them tender, but not too soft. I like my bell peppers with just the slightest crunch to them.
Doesn’t that look beautiful?! 🙂
Step 3: Take half of the hash mix out of the pan, pour in the egg (previously beaten in a bowl), mix it around, and then toss the other half of the hash mix back into the pan.
Step 4: Keep mixing everything with a fork (or flipped spatula) until the egg is fully cooked.
Step 5: Enjoy!
P.S. If you want, throw in some spices! Next time, I will. I bet a little salt, paprika and cinnamon would be pretty awesome.